If you want to make a unique broth, now is the time to find out when to add fresh herbs.
Not only dill or parsley – carrots and green onions will always find a place in the broth. But if root vegetables have to be cooked for a long time, then many people do the wrong thing with the grass.
Here's how to make a rich, clear, and flavorful broth without any unnecessary tricks.
The golden rule of adding greens to the plate of anyone who asks for it does not help here.
Firstly, it is not necessary to chop and cut dill or parsley. The first course will be much more appetizing if you add a whole sprig of dill or parsley during cooking.
Secondly, add herbs 5-10 minutes before the end of cooking the soup or broth. But after this, it is better to take out the sprigs and throw them away. The greens will give up all their taste and aroma, and therefore they will be superfluous and tasteless in the plate.
Thirdly, if you want to decorate the finished aromatic broth, then fresh dill or parsley should be chopped and added to the plate, not to the pan - otherwise the broth may turn sour.
And if we talk about dried herbs, they are added only during the cooking process, otherwise the taste and aromatic qualities of the herbs will not have time to fully reveal themselves.
